Mix ingredients in a bowl. Rub mixture into meat on all surfaces. A dry rub can be applied minutes before grilling, but in order to let the meat absorb all of the flavors, it’s best to refrigerate meat with rub for a few hours or even overnight.

Once you’ve mastered the basic rub, get creative and play with your own favorite flavors. To give your rub Mediterranean flair, replace cayenne and garlic powder with rosemary, dill, and basil. For a southwestern kick, replace the garlic powder with chili powder and cumin. For an Indian spin, add turmeric and curry powder. (Be careful not to use more than a teaspoon or so of each. These are strong flavors and can overpower other important ingredients.)

Many ingredients can be found at local farm markets or bought in bulk in Amish country. If you substitute other herbs or spices it’s advised to still include salt, pepper and sugar, a rub’s most important ingredients.